April 06, 2010

Homemade Hummus

See that not-at-all-intimidating assortment of ingredients? Those are all you need to make your very own hummus. In minutes!! For a handful of change!

It doesn't get much easier than this--throw your drained & rinsed beans in the food processor, add a healthy glug of tahini sauce, a few garlic cloves (I ran mine through the garlic press), and flip the switch! My friend Kwame was visiting, and it was definitely a taste-as-you-go sort of thing. I promise you, you cannot mess this up if you taste as you go. We added lemon juice, a bit of olive oil, and a few cranks of freshly ground pepper (which really added a wonderful depth!) and we were ready to snack.

The only thing I'd do differently results from a tip I came upon last week--someone recommended briefly boiling/blanching the beans to remove their hulls. This supposedly gives you a silkier texture. I'll try it next time just for kicks, but this version was super yummy and did not last long. Try it next time you're craving a salty, tangy, satisfying and HEALTHY snack!


Halcyon said...

I make hummus at home all the time. People are always asking for my recipe, thinking it's really hard. ;-)

I add a bit of filtered water as needed while I'm blending. That seems to help with the texture. Also, that thai sauce with the chicken on the bottle adds a nice kick if you like it spicy. Just be sure to start small b/c that stuff can get hot!

Maybe I should make some tonight.

Anonymous said...

i love hummus, but yes, am too intimidated to make it at home. I've my favorite hummus restaurant in NYC, but I try not to go too often or else I'd need a new warerobe. :P

LKPheartsfood said...

I tried it without the hulls and it's fine, but no better or worse than regular. Thoughtful plate--where is YOUR favorite joint in NYC for hummus??

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